Bacon Stuffed Shrooms with a Kick

4 slices bacon  
24 medium mushrooms (about 1-1/2 lb.)  
1 tbsp. butter or margarine
1/4 cup finely chopped onion  
1 clove garlic, finely chopped  
1/3 cup finely chopped sweet red pepper  
1-2 Jalapeño peppers, finely chopped  
1/2 cup shredded cheddar cheese  
1/4 cup chopped fresh parsley or 1 tbsp. dried   

 

      Heat oven to 350ºF (175ºC).  Cook bacon until crisp.  Remove from skillet, chop, drain fat from skillet.  Remove stems from mushrooms.  Reserve, finely chop 2/3 of stems.  Discard remaining stems.  Cook mushroom caps in boiling water 1 minute.  Drain, rinse with cold water.  Drain on paper towel.   Heat butter and add mushroom stems, onion and garlic.  Cook 5 minutes.  Add peppers and cook 3 minutes longer.  Cool and stir in bacon, cheese and parsley.  Spoon into caps.  Bake on baking sheet 10 minutes.  Serve warm.  Makes 24 appetizers.